Passion fruit syllabub
You can stretch pricey passion fruit into a thoroughly seductive syllabub-style dessert that is by turn sweet, sharp, a little nutty from the sherry and wonderously fluffy. Although passion fruit are expensive in the U.S., this dessert stretches them to their fullest.
One passion fruit per person, per passion fruit: one teaspoon sugar - or more to taste, one tablespoon of dry sherry, 1/2 cup of heavy cream.
Halve the fruit, scrape its pulp into a bowl. Add the remaining ingredients then beat with a hand-held beater until the cream becomes softly whipped. Don't make it too stiff.
To serve, spoon into champagne flutes.
These quantities are enough, in fact, to serve 2 people. But somehow they always want more...Related Ingredients...
Passion fruit
Posted on Tuesday 06th November 2007 in
Asia to Australasia, Recipes